Chicken Mexicana

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Chicken Mexicana

Rating: Recipe rating
2.93 out of 1999 votes

Course: Main course

Recipe Ingredients

1 beefsteak tomato
2 onions
2 garlic cloves
75g walnut pieces
1 green and 1 red pepper
2 green chillies
2 tbsp vegetable oil
4 chicken breasts, skinned and boned
salt and cayenne pepper
300ml chicken stock
1 tsp chilli sauce
1-2 tbsp white wine vinegar
75g hard cheese (cheddar perhaps)

Recipe Instructions

- Make a few cuts in the tomato, put into a bowl and pour over boilong water. Leave for a few minutes then peel. Roughly chop the tomato and set aside. Peel and chop the onions and puree with the garlic and walnuts in a food processor.
- Cut the peppers and chillies in half and remove the seeds and white pith. Cut the peppers into chunks and the chillies into thin strips. Heat the oil in a large pan, add the chicken breasts and fry over high heat for five minutes on each side, or until golden brown. Remove from the pan and season with salt and cayenne.
- Add the tomato, peppers, onion puree and chillies to the pan and pour ibn the chicken stock. Slowly bring to the boil, then season with chilli sauce, vinegar, salt and more cayenne. Reduce the ehar to moderately low, put the chicken on top, cover the pan and simmer for 20 minutes.
- Grate the cheese coarsely, remove the lid from the pan and sprinkle the cheese over the chicken breasts. Cover the pan again, turn off the heat and leave for 5 minutes or so, until the cheese has melted.

Entered by: Chris Entered: 31/10/2008